Mushroom sauce

• 12 oz / 340 g fresh ceps or 12 oz / 340

Clean and slice the mushrooms, and, if using dried ceps, soak them in lukewarm water for 10 minutes. Fry the onion in the olive oil and butter until translucent, then add the mushrooms, and cook over a high heat for 10 minutes.

Add the tomatoes, lower the heat slightly, and continue cooking for another 20 minutes, so that most of the water from the tomatoes evaporates. Season to taste w